Whisk sweeps up Atrium hot spot for brasserie

One of the most prized restaurant spaces in San Francisco has been whisked away.

Whisk Group CEO Mark Weiss - the Ritz-Carlton vet who also owns the assets of the now-closed Aqua - says he's inked the lease for a 7,600-square-foot space at 101 California, snatching it away from countless industry folks who have been coveting the high-profile location since the Atrium closed last year.

In the heart of the Financial District, at the corner of Front and California, Weiss plans to open a sizable Parisian-style brasserie to be called Brasserie Lille.

Dramatic features in the design by Atlanta's Johnson Studio include a 30-foot-high back bar, 200-plus-seat dining room, outdoor seating for about 100 and four private dining rooms. The cuisine will be the recognizable brasserie fare: a raw bar, steak au poivre, onion soup and the like.

"The goal of the French brasserie is to make you feel like you're in Paris," says Weiss, who's transporting century-old tables and chairs from France to complete the look.

In addition to the main restaurant and bar, Brasserie Lille will include an adjacent boulangerie, offering breakfast pastries in the morning and sandwiches and salads at lunch.

Construction on the gutted space is slated to start later this year, with a tentative opening date of next spring.

As for the homeless Aqua assets (Michael Mina is taking the space at 252 California, but not the name or contents), let's just say that if the cards fall into place for Weiss - still a big "if" at this point - Aqua might be reborn in a new place, not too far away.

But we've said too much already.

We all scream: San Francisco's Humphry Slocombe (2790 Harrison St.) has garnered national recognition with wacky yet delicious ice cream flavors including peanut butter curry and prosciutto. Now a second Mission project is in the works.

Unlike the original, the Parlour by Humphry Slocombe will be more of a bakery and cafe than an ice cream shop. There will be ice cream, but the focus will be owner and pastry virtuoso Jake Godby's modern interpretations of American classics, like his duck fat pecan pie. It will be open throughout the day, with beverages to match the hours, from morning coffee to evening wine.

And the bonus part of the whole deal? The Parlour just happens to be planned for the same building as Central Kitchen (3000 20th St.), the forthcoming concept from the guys behind runaway hit Flour + Water. But there's no official affiliation between the two - just plenty of synergy.

Packing their knives: Last weekend was the swan song for Jamie Lauren's scallop-tinted reign at Absinthe (398 Hayes St.). Lauren is off to L.A., but she's not the only local "Top Chef" alum looking for a new kitchen gig.

Former cheftestant Erik Hopfinger has left his post at Waterfront Restaurant (Pier 7). Hopfinger - a 2002 Chronicle Rising Star who very recently gave the Embarcadero restaurant a needed boost - says the divorce came about for a simple reason.

"We didn't see eye to eye on how to run a restaurant," he says.

Hopfinger adds that he's now a free agent, hoping to sign on at a local restaurant where he can spend a little more time.

Word from Waterfront is that Hopfinger is out on disability. No mention of a replacement.

Wine-ding down: In its three years of existence, Cav Wine Bar (1666 Market St.) has put a strong focus on food. That's changing, as owner Pamela Busch has decided to stop serving dinner.

Executive chef John Maher will depart today. Starting next week, in lieu of a full menu, Busch will offer cheese and charcuterie, while placing more emphasis on the wine bar's retail sales.

As for Maher, he says he's flirting with a few temporary gigs, but ultimately he'd like to begin the funding process for a project of his own.

The year of Tequila: The Bay Area Tequila boom continues. The latest comes from Oakland, where Tamarindo (468 Eighth St.) has colonized the adjacent storefront, doubling the restaurant's size and adding a new bar.

The twist is that the bar is a Tequila-only operation. Owner Alfonso Dominguez says he wants to educate people on his native spirit, offering single-ounce tastes and using it as a base for classic cocktails, like a new twist on the Manhattan.

Tequila: no longer just for margaritas and hangovers.

More restaurant news: Check The Chronicle's new InsideScoopSF Web site for breaking news about Bay Area restaurants and chefs, as well as chef-written features, blogs from restaurant critic Michael Bauer and wine editor Jon Bonné, and constantly updated posts from columnist Paolo Lucchesi. Go to insidescoopsf.com.